Red Curry Chicken and Rice Bowls
50 min4 servings
Fragrant curry-infused rice topped with poached chicken and a bright citrus-peanut slaw.
| 300 g long-grain white rice | Toast rice & curry paste, 2–4 min | Slice chicken, season rice, serve with slaw | |
| 2 tablespoons to ⅓ cup / 30 to 80 g Thai red curry paste, to taste | |||
| 480 ml chicken broth | Add broth & chicken, simmer 20–23 min | Rest rice & chicken, 10 min | |
| 680 g boneless, skinless chicken breasts, patted dry | |||
| 3 garlic cloves, finely grated | Whisk garlic, lime zest, juice & fish sauce | ||
| 2 limes, zested and juiced | |||
| 15 ml fish sauce, plus more to taste | |||
| 4 tangerines or other small, sweet citrus, peeled and thinly sliced | |||
| 45 g salted peanuts, coarsely chopped | Toss slaw, peanuts & herbs with dressing | ||
| 12 to 16 ounces / 340 to 450 g slaw blend | |||
| 15 g cilantro or mint leaves, or a mix |
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